This is my first cooking memory:
I was close to 7-years-old, spending unsupervised time at my friend Jane’s house, whose grandmother lived next door. We decided we would try our hand at cooking eggs-in-a-nest. We figured that we could start them on the stove, skip over to her granny’s house, and then dash back. That should keep us busy and allow just enough time for the eggs and bread to cook before turning.
There was a lot of running back and forth that day, but no one seemed to mind. I can still smell and hear the butter and eggs sizzling in the pan. As in life, timing is everything, and to our delight we could run plenty fast enough. We even mastered the flipping process: the first were a little dicey, but we soon got the hang of it.
Of course, Jane and I didn’t bother to sit down and eat, we were too excited, and too busy. As we stood there, with egg dribbling down on our faces, we were in heaven. We had discovered one of life’s greatest joys, the gift of cooking and sharing our lot with others.
1 slice of favorite bread, with the center cut out
1 large fresh egg
salt and pepper
Using a small skillet over medium heat, butter the bread on both sides and place the two pieces in the skillet. Move the bread a bit to coat the pan with butter where the egg will sit. When the pan is hot drop in the egg.
Fry the bread and egg; when the white is firmly set and the bread is nicely toasted on bottom, gently flip it with a spatula. Make sure the pan has a coating of butter where the egg will rest. Cook second side until bread is toasted and egg is cooked to your liking; salt and pepper, and serve. Yield: 1 serving.